It’s Monday! Brighten up your evening and start the week of right with a flavorful and elegant dinner featuring delicious green pea blini filled with tart goat cheese. This recipe uses simple ingredients that are readily available in your kitchen (plus, you get to finally use that big bag of frozen green peas!), and with a little easy assembly makes for a very sophisticated presentation.
You might be used to seeing the classic blini in a miniature format, topped with glistening caviar, but these versatile pancakes are the perfect vehicle for all types of food – especially if you make them bigger (and better!).
IT’S TIME TO GO GREEN, SWEET PEA: MAKING GREEN PEA BLINI
Typically made with buckwheat flour, our variation of the classic blini recipe features green peas, and is easy and fast to make. The peas give the batter a vibrant green color, a hue perfectly suited for an “almost-summer” night.
Juicy oven-roasted cherry tomatoes, mushrooms and chives go beautifully with the chèvre, but you can substitute with whatever filling you have available in your kitchen tonight.
Pair this green pea blini dish with a glass of chilled white wine, and suddenly Monday will start looking as good as Sunday!
Bonus Tip: If you’re looking to recreate this recipe during the weekend for a party or gathering, and don’t have a lot of time, you can buy ahead some pre-made blini and save yourself some steps.
- 1 ¼ cups frozen green peas
- 1 medium egg
- 1 medium egg yolk
- ½ cup milk
- 4 tbsp. all-purpose flour
- 4 tbsp. butter, melted + 1 tbsp. to coat pancake maker
- Salt and pepper, to taste
- ½ lb. cherry tomatoes, sliced thinly
- 2 garlic cloves, sliced thinly
- 2 tbsp. olive oil
- 3 tbsp. honey
- 7 oz. firm goat cheese, cubed
- 5.3 oz. button mushrooms
- Juice of ½ lemon
- 2 tbsp. chopped chives
- Boil the peas in water (just about covered with water) with ¼ tsp. salt, until they’re al dente (3-4 minutes). Immediately cool under cold water – this will preserve the color.
- In the bowl of a food processor, place the peas, egg and eggs yolk, milk, flour and melted butter, and process until the batter is smooth and consistent.
- Cover with film and leave in in the fridge for about 20 minutes.
- Heat up a griddle or non-stick pan, and melt 1 tbsp. butter to coat. In the center of the griddle, pour about ¼ cup of batter, using a large spoon. If it doesn’t form a circular shape, you can shape it with the back of a spoon.
- Cook until the blini is golden on one side, then flip. Cook the other side until golden and remove from griddle with a large spatula. Make 12 pancakes in total and reserve.
- Preheat the oven at 375 F.
- On a roasting pan, place the cherry tomatoes and the garlic, and drizzle with 1 tablespoon of olive oil and honey. Bake for about 15 to 20 minutes. Remove from oven and reserve.
- Dice the mushrooms and sauté in a large pan with 1 tablespoon of olive oil. Season with salt and pepper; add the lemon juice and chives and mix.
- Spray some non-stick spray to a baking sheet, and place four blini – at least 1 inch apart from each other. Cover each blini with the mushroom filling, then top with a second blini. Add some of the roasted tomatoes and goat cheese mix and top with third blini.
- Warm in the oven for about 5-8 minutes, until goat cheese is warm and soft (not melted). Serve warm and garnish with some sprigs of basil or sage.